Clams the Sailor's Way Recipe

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This recipe for Clams the Sailor's Way, by , is from Skip & Lynn's Little Black Book,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.

Directions:

Directions:

1. In a glass measuring cup, crumble the saffron threads into the fish stock and let stand for 10 minutes.

2. In a large pot, heat the olive oil. Add the minced garlic and diced onion and cook over moderately high heat, stirring, until the vegetables are softened, about 4 minutes. Stir in the flour until incorporated. Add the saffron-infused fish stock and wine and bring to a simmer, stirring, until thickened. Add the clams, cover and cook, shaking the pot, until the clams open, about 6 minutes. Discard any clams that do not open. Spoon the clams into bowls. Season the sauce with salt and pepper, pour it over the clams and serve them with crusty bread.

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